JP2003210252A - Service cart - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a service cart in which the edge of a heating plate is not heated even if the heating plate is supported by a plastic guide rail. <P>SOLUTION: In each compartment having a conductive layer in the bottom, trays on which food for cooking is dished and food for non-cooking is dished are housed separately right and left. The guide rail 20 is placed in a horizontal direction in the ceiling portion of the compartment, a heating space and a refrigeration holding space are divided by attaching slide dividing plates 7a and 7b. Further, the edge of the heating plate 5 fusing induction heating coils 5a to 5d is placed on the surface of the guide rail 20 to hold. On the surface of the guide rail 20, a plurality of holes 20c passing through up and down are so placed that the contacting face of the heating plate 5 with the guide rail 20 touches surrounding air through the holes 20c. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a serving cart for heating and serving meals in hospitals and nursing homes.

[0002]

2. Description of the Related Art For hospital inpatient meals, it is necessary to prepare a variety of menus according to the medical condition of each patient. Conventionally, each hospital has its own kitchen where cooking is done by itself. The food was either provided by a cooking company or cooked by an outside cooking company.

However, as described above, it is inefficient and inefficient to perform cooking for each hospital because of facility and human resources. Then, in order to solve it, Patent No. 264418
Japanese Unexamined Patent Publication No. 7 (A47B 31/02) proposes a feeding system as shown in FIG.

At the cooking center 21, various dishes are cooked according to orders from a plurality of hospitals, subjected to cook chill processing, and then packed together with tableware. The packed dishes are stored in the cool wagon 24, placed on the delivery refrigerating freezing vehicle 23, and delivered to each hospital 22.

When the cool wagon 24 is delivered, the hospital 2
In 2, the cool wagon 24 is kept in the refrigerated state and waits until the lunch time. When the lunch time is approaching, food is taken out from the cool wagon 24 according to the menu corresponding to each patient, placed on the tray 27 for each patient, and stored in a predetermined compartment 26 of the serving cart 25. To do.

In the catering cart 25, each compartment 2
6, far-infrared heaters 29 are provided on the tray 27 at positions corresponding to the dishes 28, and each heater is energized for a predetermined time by a timer to heat each dish 28 to an optimum state. It In that state, it is carried to each hospital room and provided to each patient.

[0007] By doing so, it is possible to efficiently provide a dish suitable for each patient while reducing the waste of equipment and human resources. However, far infrared heater 2
If the cooking is performed in 9, the cooking can be heated to some extent, but the cooking cannot be performed, and the fresh cooking cannot be provided.

[0008] Therefore, the present applicant has previously filed Japanese Patent Application No. 2001-182.
As 28, we proposed a serving cart using induction heating.
The serving cart is provided with a plurality of compartments corresponding to each food recipient, and the bottom of each compartment is composed of a heating plate in which an induction heating coil is embedded. As shown in the sectional view of FIG. 8, the tableware used for the table is provided with a conductive layer 31 made of silver paste on the beach bottom of the tableware 30, and the tableware is provided with main ingredients, side dishes, rice, soup, etc., respectively. Arrange them, put them on a tray and store them in the compartment. At that time, the tray is held at a predetermined position in the compartment, and a positioning member is provided on the upper surface of the tray so that the tableware is always arranged at a position facing the induction heating coil.

At a predetermined time, the induction heating coils are turned on all at once, and an eddy current is caused to flow inside the conductive layer 31 to heat the conductive layer 31 to heat the dishes 30 to cook the food. I try to make each dish at the same time.

By the way, the menu of meals includes not only cooked dishes that are heated and warmed, but also non-cooked dishes that must not be heated, such as salad and sashimi. Even for dishes in hospitals and nursing homes, a variety of menus including not only cooked dishes but also non-cooked dishes are desired.
However, in the above-mentioned serving cart, when the cooked food and the non-heated food are mixed in one tray, even if the induction heating coil under the tableware of the non-heated food is turned off, heat is received from the adjacent heated food and the non-heated food is not heated. The cooked food gets warm.

Therefore, a heat insulating partition plate for partitioning the tableware for heating and the tableware for non-heating to the left and right is provided in the compartment,
We have developed a serving cart that can heat the cooked food while keeping the cooled state of the non-heated food even if the cooked food and the non-heated food are placed on one tray and placed in the compartment of the serving cart. In the catering cart, a plastic guide rail that also functions as a support for the heating plate is provided in the lateral direction of the ceiling of the compartment, and the end of the heating plate is placed and held on the upper surface of the guide rail and a partition plate is provided on the side surface. Was attached slidably. In that way
While reliably supporting the heating plate, the partition plate was moved as needed to enable the handling of the case where different sized tableware was used as the tableware on which the non-heating food material was placed.

[0012]

However, in the catering cart provided with the guide rail, when a high frequency current is passed through the induction heating coil of the heating plate, the conductive layer of the tableware generates heat, and the heat is transmitted to the heating plate. At the same time, the induction heating coil itself also generates heat due to its electric resistance, so that the heating plate becomes hot. On the other hand, in the catering cart in which the heating plate is supported by the guide rails, the lower surface of the end portion of the heating plate is covered with the plastic guide rails, so there is a problem that heat is trapped in that portion. It was

The present invention solves such a problem, that is, even if the heating plate is supported by a guide rail made of plastic, heat is not accumulated at the end of the heating plate. It is intended.

[0014]

In order to solve the above-mentioned problems, the serving cart according to claim 1 is provided with a conductive layer at the bottom, and is provided with tableware on which food for heating is served and food for non-heating. Left and right between a plurality of compartments for storing trays on which left and right tableware are placed, and between the tableware on which the heating ingredients are placed and the tableware on which non-heating ingredients are placed in the compartments. A heat insulating partition plate for partitioning, a laterally provided ceiling portion of the compartment, a plurality of vertically penetrating holes provided on the upper surface thereof, and a guide rail slidably attached to the side surface thereof. , The upper end of the guide rail is placed and held, the upper and lower compartments are partitioned as a bottom plate of the compartment, and a plurality of induction heatings are provided so as to correspond to the positions of the dishes on which the food for heating is placed. The coil is buried Characterized in that comprises a heating plate. With this configuration, even if the heating plate is held by the plastic guide rail, heat does not remain at the end of the heating plate.

Further, in the catering cart according to the second aspect, a conductive layer is provided on the bottom, and the tableware on which the food material for heating is placed and the tableware on which the food material for non-heating is placed are separately placed on the left and right. A plurality of compartments for accommodating trays, a heat-insulating partition plate that partitions the tableware on which the heating ingredients are placed and the tableware on which non-heating ingredients are placed in the compartments to the left and right, and the compartments It is installed laterally on the ceiling of
The upper surface is provided with a plurality of grooves open to the upper and front and rear edges, the side surface is provided with a guide rail on which the partition plate is slidably mounted, and the upper end of the guide rail is held and held by the guide rail. The bottom plate of the compartment comprises upper and lower compartments, and a heating plate in which a plurality of induction heating coils are embedded so as to correspond to the positions of the dishes on which the food for heating is placed. Even if it does in this way, heat does not remain in the end portion of the heating plate.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below with reference to the drawings. FIG. 1 is a diagram showing an example of a serving cart of the present invention, and FIG. 2 is a horizontal sectional view thereof. 1 and 2, 1 is a control unit housing, 2 is a control panel, 3 and 4 are doors, 5 is a heating plate, 6 is a compartment, 7 is a partition plate, 8 is a cooling system, 9 is an evaporator, 10 is a cooling fan, 11 is a cold air supply duct, 12 is an intake duct, 13 is a power assist wheel,
14 is a caster, 15 is a handle, 16 is a tray, 1
7 is a tableware for heating, 18 is a tableware for non-heating, and 19 is a cold air recovery duct.

The storage compartment of the catering cart is divided into front, rear, left and right, and is divided by a heating plate 5 in the vertical direction to form a large number of compartments 6. Each of the compartments 6 accommodates a tray 16 on which tableware with food ingredients is placed. Tray 16
In the upper tableware, the tableware 17 for heating and the tableware 18 for non-heating are divided into left and right, and the tableware 18 for non-heating is arranged inside. The double doors 3 and 4 are provided on the front and rear surfaces of the cart so that the tray 16 can be put in and taken out from the front and rear.

The heating plate 5 forming the bottom surface of each compartment 6 has a plurality of induction heating coils embedded therein. The position of the tray 16 housed in each compartment 6 in the front-rear direction is determined by the peripheral wall of the rear end edge of the heating plate 5 and the doors 3 and 4, and the position of the left-right direction by the peripheral walls of the left and right side edges of the heating plate 5. Is determined and is always placed at a fixed position with respect to the induction heating coil of the heating plate 5.
Further, each heating tableware 17 on the tray 16 is placed by the positioning means so as to be always in a predetermined position, and in the end, each heating tableware 17 is always in a position corresponding to each induction heating coil. Is located in.

Further, a partition plate 7 is provided in each of the compartments 6 so as to divide the compartment 6 into left and right parts so as to be divided into an outer part heating space 6a and an inner part refrigerating and holding space 6b. The tableware 17 for heating is placed in the heating space 6a,
The non-heating tableware 18 is placed in the refrigerating and holding space 6b. Then, while the tableware 17 for heating is heated by each induction heating coil in the heating space 6a, the refrigerating holding space 6
In b, a cooling system 8 provided at the bottom of the serving cart
The cool air cooled by the evaporator 9 is supplied by the cooling fan 10 through the cool air supply duct 11. The cold air supplied from the cold air supply duct 11 to the cold storage space 6b returns to the intake duct 12 via the cold air recovery duct 19, is cooled again by the evaporator 9, and is sent to the cold air supply duct 11. In this way, the cold air circulates to cool the non-heating tableware 18. As a result, in the compartment 6, the non-heating tableware 1
It becomes possible to heat the ingredients of the heating tableware 17 while refrigerating the ingredients of 8.

When the steering wheel 15 is pulled, the electric power assist wheels 13 assist the traveling of the catering cart, so that the catering cart can be moved with a small force.

By the way, there are various kinds of non-heated dishes, and it is necessary to prepare a plurality of sizes of the non-heated tableware 18 in which the non-heated dishes are put according to meals. Then, in order to be able to cope with the case where the non-heating tableware 18 of any size is used, in this serving cart, the partition plate 7 is used.
Is attached to the guide rail in a slidable state, and the partition plate 7 is slid as necessary to make the width of the refrigerating and holding space 6b variable.

FIG. 3 is a view showing the relationship between the guide rail, the partition plate and the heating plate. Induction heating coils 5 a to 5 d are embedded in the heating plate 5 at positions corresponding to the tableware 17 for heating. The guide rail 20 is
The heating plate 5 also has a function of holding and reinforcing the heating plate 5, and the heating plate 5 is placed and held on both front and rear sides with the ridge 20a provided on the upper surface therebetween. A plurality of holes 20c penetrating vertically are provided on the upper surface, and the end portion of the heating plate 5 is placed on the holes 20c. Therefore, the contact surface of the heating plate 5 with the guide rail 20 can be brought into contact with the air in the compartment through the hole 20c, and heat is not accumulated.

The partition plate 7 includes an upper member 7a, a lower member 7b and a spring plate 7 which are made of a non-metal member such as plastic.
and the lower member 7b is fitted in the upper member 7a in a vertically movable state. Spring plate 7c
Are provided so as to project to the left and right sides of the upper member 7a so as to sandwich the guide rail 20 at the center of the upper member 7a. Similarly to the partition plate 7, the guide rail 20 is also formed of a non-metal member such as plastic and has a hollow inside, and its central portion has a lower edge portion 20 as shown in the AA cross section in FIG.
d is bent inward, and that portion is slidably inserted into the groove on the partition plate 7 side.

An engaging hole 20b is provided on the side surface of the guide rail 20, and a protrusion that engages with the engaging hole 20b is provided inside the tip of the spring plate 7c of the partition plate 7. . Then, the partition plate 7 can be positioned at a position where the engaging hole 20b and the protrusion are engaged with each other. The partition plate 7 can be positioned at a plurality of locations by providing such engagement holes 20b at a plurality of locations.

FIG. 5 is a lateral view of the compartment. As shown in FIG. 5, the lower member 7b of the partition plate descends downward. When the tray is stored in the compartment 6, the lower member 7b can be raised to easily pass the edge of the tray. Further, after storing, the lower member 7b
Since the lower part of the lower member 7b and the lower face of the lower member 7b are fitted to the upper face of the tray, the partition chamber can be firmly partitioned.

FIG. 6 is a view of the compartment when viewed from the front. When the non-heating tableware 18 has a small size, as shown in FIG. 6, the protrusion 7d is engaged with the engagement hole 20b near the end,
When the non-heating tableware 18 has a large size, the protrusion 7d is engaged with the engagement hole 20b near the center.

In the above embodiment, the guide rail 2
Although a plurality of vertically extending holes 20c are provided on the upper surface of 0 to release the heat from the end of the heating plate 5, the upper surface of the guide rail 20 is opened at the upper and front and rear edges instead of the holes 20c. Grooves may be provided to allow heat to escape.

[0028]

Since the present invention is constructed as described above, it has the following effects. That is, in the catering cart according to claim 1, a plurality of vertically penetrating holes are provided on the upper surface of the guide rail, and the end portion of the heating plate is placed and held on the holes. The contact surface with and comes into contact with the air in the compartment through the hole, and heat can be dissipated, so that the end of the heating plate does not retain heat.

In the catering cart according to a second aspect of the present invention, a plurality of grooves are formed on the upper surface of the guide rail and open to the upper and front and rear edges, and the end of the heating plate is placed and held on the groove. Therefore, the contact surface of the heating plate with the guide rail comes into contact with the air in the compartment through the groove, and the heat can be dissipated, so that the end portion of the heating plate does not retain heat.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of a serving cart of the present invention.

FIG. 2 is a horizontal sectional view of the serving cart of FIG.

FIG. 3 is a diagram showing a relationship between a guide rail, a partition plate, and a heating plate.

FIG. 4 is a sectional view taken along line AA of FIG.

FIG. 5 is a view of the compartment seen from the lateral direction.

FIG. 6 is a view of the compartment seen from the front.

FIG. 7 is a diagram showing a conventional lunch system.

FIG. 8 is a cross-sectional view of a conventional serving cart tableware.

[Explanation of symbols]

5 ... Heating plate 6 ... Compartment 7 ... Partition board 8 ... Cooling system 9 ... Evaporator 10 ... Cooling fan 11 ... Cold air supply duct 16 ... Tray 17 ... Tableware for heating 18 ... Tableware for non-heating 20 ... Guide rail

Continued front page    (72) Inventor Hiroyuki Mishima             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. (72) Inventor Yusuke Komatsubara             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. F term (reference) 3K051 AA08 AB04 CD43

Claims (2)

[Claims] 1. A plurality of compartments, each of which has a conductive layer provided on the bottom thereof and accommodates a tray in which tableware on which food for heating is placed and tableware on which food for non-heating is placed are separately placed on the left and right, Insulating partition plates for partitioning the tableware on which the heating ingredients are placed and the tableware on which the non-heating ingredients are placed in the compartment to the left and right, and provided laterally on the ceiling of the compartment, A plurality of vertically penetrating holes are provided on the upper surface, a guide rail on which the partition plate is slidably attached to the side surface, and an end portion is placed and held on the upper surface of the guide rail, and the bottom plate of the compartment. And a heating plate in which a plurality of induction heating coils are embedded so as to correspond to the position of the tableware on which the food for heating is placed, and a serving cart. 2. A plurality of compartments, each of which has a conductive layer on the bottom, and which accommodates a tray in which tableware on which food for heating is placed and tableware on which food for non-heating is placed are separately placed on the left and right, Insulating partition plates for partitioning the tableware on which the heating ingredients are placed and the tableware on which the non-heating ingredients are placed in the compartment to the left and right, and provided laterally on the ceiling of the compartment, The upper surface is provided with a plurality of grooves open to the upper and front and rear edges, the side surface is provided with a guide rail on which the partition plate is slidably mounted, and the upper end of the guide rail is held and held by the guide rail. A serving plate characterized by partitioning the upper and lower compartments as a bottom plate of the compartment, and a heating plate in which a plurality of induction heating coils are embedded so as to correspond to the position of the tableware on which the food for heating is placed. cart.